Chana Palak Curry
This easy recipe for chana palak curry from Dean Edwards is packed full of spinach and chickpeas, making it a healthy vegetarian midweek meal.
This simple curry is packed full of spinach and chickpeas which makes it both nutritious and economical. I often order it as a side dish when I push the boat out and have a curry at my local Indian but it’s more than a vegetable accompaniment and makes a great meal in its own right. Serve with a portion of brown basmati rice and some yoghurt for a little hit of protein.
|garlic cloves, chopped
|grated fresh root ginger
|2 x 400g
|cans of chickpeas, drained and rinsed
|1 x 400g
|can of chopped tomatoes
|bag of baby spinach
|Greek yoghurt, to serve
1. Heat the coconut oil in a large pan over a medium heat, throw in the spices and cook them for a minute. Add the onions, garlic and ginger and continue cooking for 5 minutes.
2. Add the chickpeas, tomatoes, tomato purée and stock to the pan and bring everything to a simmer, then continue cooking for 10 minutes. Add the spinach to the pan and stir until the leaves have wilted. Serve with a dollop of Greek yoghurt.